Effects of high-molecular-weight glutenin subunits on the texture of yellow alkaline noodles using near-isogenic lines

Food Science and Technology Research

Volumn 13, Issue 3, 2007, Pages 227-234

  Yamauchi, Hiroaki ^a   Ito, Miwako ^a   Nishio, Zenta ^a   Tabiki, Tadashi ^a   Kim, Sun Ju ^a   Hashimoto, Naoto ^a   Noda, Takahiro ^a   Takigawa, Shigenobu ^a   Matsuura Endo, Chie ^a   Takata, Kanenori ^b   Ohta, Keiko ^c   Fukushima, Michihiro ^c   Miura, Hideho ^c   Ism, Zaidul ^a  

^a NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

^c OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

Author keywords

Glutenin; Physical properties; Starch; Texture; Yellow alkaline noodles

Indexed keywords

EID: 34748864871     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.13.227     Document Type: Article

References (25)

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